Sökning: "taste for science"

Visar resultat 1 - 5 av 23 avhandlingar innehållade orden taste for science.

1. 1. Taste for Science : How can teaching make a difference for students’ interest in science?

   Författare :Per Anderhag; Per-Olof Wickman; Karim Mikael Hamza; Heidi Carlone; Stockholms universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; interest in science; taste for science; norms; values; aesthetics; secondary school; home background; teaching; learning; equity; pragmatism; Bourdieu; naturvetenskapsämnenas didaktik; Science Education;

   Sammanfattning : The objective of the thesis is to describe and analyse aspects of home background and teaching that may be important for students’ capability and will to participate in science. The purpose is to make explicit how teaching can support students in developing an interest in science and so counter-balance the restricted opportunities some students may have due to upbringing. LÄS MER

3. 2. Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubus spp. L.)

   Författare :Liaqat Ali; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Fruit including berries have been demonstrated to exhibit a broad spectrum of benefits including protection against cardiovascular, neurological, and lung diseases, as well as having antioxidant, antimicrobial, anti-inflammatory, anti- diabetic and anti-aging properties. These protective effects are reported to be due to their high content of bioactive compounds, such as vitamin C, vitamin E, phenolic acids, ellagitannins, flavonoids and carotenoids. LÄS MER

4. 3. Sensory quality of tomato, carrot and wheat : Influences of growing systems

   Författare :Åsa Haglund; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; growing system; sensory evaluation; taste; food quality; tomato; carrot; wheat; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : The sensory variation in products, conventionally and ecologically grown has been described and the effect of sensory training on the reliability of the assessors has been evaluated.Ecologically grown tomatoes scored higher for sweetness while conventionally grown tomatoes scored higher for firmness. LÄS MER

5. 4. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

   Författare :Anette Jonsäll; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER

7. 5. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

   Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

   Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER